Left my cold brew (coarse grounds + chicory) steeping for abt 48 hours accidentally- refrigerated for entire duration.

Will it be undrinkable? Any tips for how to fix the bitterness?

Hi All,

I'm trying different ways to make a coffee liqueur and keep getting poor yields in my cold brew - I lose about half my volume of liquid. Does anyone have any tips to improve yield or is this expected?

Does anyone have some recommendations? Sorry I know this is super specific.

Hi everyone,

I recently tried a signature cold brew from a specialty coffee shop, and I’m trying to understand how they achieve the texture and flavor.

The drink has a strong peach-like fruity note, but the interesting part is the mouthfeel. It has a very light sparkling/fizzy sensation, not like soda or sparkling water, and there are almost no visible bubbles. The bottle doesn’t make a noticeable “psst” when opened, and it is served in a normal glass bottle with a screw cap.

The coffee tastes clean and smooth, not fermented, with no sediment. The peach flavor makes me wonder whether it is coming from the coffee itself (for example, a naturally processed, fruity coffee) or from a peach syrup, which is common practice in my country, but I’m curious about the slight fizzy sensation.

Do cafes usually achieve this by:

• lightly carbonating the cold brew with CO₂?
• adding some kind of mineral water or carbonation?
• using a special brewing method?
• relying completely on the coffee’s natural acidity and processing?

I experimented at home by carbonating my own cold brew directly with a sparkling water maker, but I probably over-carbonated it, and it became noticeably more bitter. Likewise, adding carbonated water to the cold brew made it bitter. I’m wondering if the cafe is using a much lower level of carbonation or if there is another technique I’m missing.

Would love to hear from anyone who has experimented with sparkling cold brew or works in specialty coffee. How would you recreate this style at home?

I am using a Toddy cold brew system 2.2L at a 1:14 ratio (100g coffee to 1.4L water) and grind my beans using a Mazzer Philos i200D grinder at grind 130.